1Preheat oven to 350 degrees Fahrenheit.
2Line baking sheet with parchment paper.
3In large bowl, whisk together flour, coconut, sugar, baking powder, and salt.
4Make a well in center of flour mixture, and pour in egg yolks and butter. Mix together with your fingertips and knead into a ball.
5(Or, if using stand mixer: add all cookie ingredients to bowl. With the paddle attachment, mix on medium speed until dough forms a ball and no longer sticks to the side of the bowl.)
6Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
7Once chilled, separate dough into 2 or 3 manageable pieces, kneading each separately.
8On a floured surface, roll out dough to about 1/4 inch thick.
9Cut into shapes with cookie cutters, using flour occasionally to prevent sticking, and place 1 inch apart on lined baking sheet.
10With a thin knife, cut from the edge to the center of each cookie, creating enough space to fit over the edge of the serving cup,
11Bake 10 to 15 minutes in preheated oven.
12Remove and transfer to wire cooling rack.
14Combine chopped mango and strawberries into a bowl.
15Heat orange juice and sugar in a small saucepan and boil gently for 5-10 minutes. Mixture should be slightly syrupy.
16Remove from heat.
17Add chopped mint, and allow to cool.
18Pour syrup over fruit and let cool completely.
19Divide the minestrone in small cups and refrigerate for at least 1 hour.
20Serve with a coconut cookie resting on the edge of each cup.